Chunky, hearty potato soup, made with no roux or heavy cream, is comfort food at it’s finest! This rich, thick, and creamy soup is perfect for Fall, but can and should be enjoyed all year around!
Whenever the temperatures cool down, this soup becomes a go to recipe in our house! My Mom makes the BEST potato soup. That might be because she uses Velveeta cheese 😉 I have modified the recipe so that it can be enjoyed often with no guilt.
WHY I LOVE THIS RECIPE!
- Potato soup is really easy to make and it requires just a few simple ingredients…butter, oil, onion, celery, garlic, chicken broth, russet potatoes, cheddar cheese (or Velveeta cheese), sour cream, and cayenne pepper.
- The thick consistency of the broth is perfect, a tiny sprinkle of cayenne pepper adds great flavor without adding heat, and the small chunks of potatoes create the perfect texture.
- Garnished with some bacon, cheese, and chives and you’ve arrived in comfort food heaven!
HOW TO MAKE POTATO SOUP
Sauté some celery, onion, and garlic in some melted butter and oil.
Add chicken broth and diced potatoes and boil until the potatoes are fork tender. I use russet potatoes because they are extra starchy and create a nice consistency without having to use a thickener.
Use a potato masher to lightly mash the potatoes, leaving them slightly chunky.
Remove the pan from the heat and stir in grated cheddar cheese, sour cream, and a tiny dash of cayenne pepper. There’s such a small amount of cayenne pepper, it adds a really great flavor without adding heat.
Give the soup a taste and add salt if needed. I use low sodium chicken broth, so I generally add about a teaspoon of salt.
Garnish the top and enjoy!
If you like this recipe, you might also like my other soup and stew recipes.
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Potato Soup
Ingredients
- 1 tbsp butter
- 1 tbsp oil
- 1/2 small onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 4 medium russet potatoes peeled and cubed
- 8 ounces sour cream
- 1 cup cheddar cheese grated
- 1/8 tsp cayenne pepper
- 1 tsp salt or to taste
Instructions
- In a dutch oven, heat butter and oil over medium heat and sauté onions, celery, and garlic until tender, about 5-7 minutes
- Add chicken broth and potatoes and bring to a boil
- Boil until potatoes are fork tender, about 15-20 minutes
- Using a potato masher, lightly mash potatoes into small chunks
- Remove from heat and stir in sour cream, cheese, and cayenne pepper
- Taste soup and add salt if needed
- Serve with garnishes
